An eight-course tasting menu built around live-fire cooking and a cellar that took a decade to fill. Twenty-eight seats a night, in a room lit mostly by candlelight.
Every dish that leaves this kitchen touches an open flame before it touches a plate — the hearth is the only cooking line we have. No shortcuts, no induction, no gas at the pass. Just oak, applewood, and a chef who has spent eighteen years learning what fire actually does to protein.
Salt is the second signature: cured, smoked, or finished tableside, it's the thing that ties a foie gras course to a dessert course. The name isn't a metaphor. It's the two ingredients we trust more than any other in the kitchen.
— Executive Chef, Maison Dorée
Built by our head sommelier over ten years, the cellar leans heavily Old World — Burgundy, Rhône, and a Bordeaux run that goes back further than most guests expect. Every bottle is chosen to answer one question: does it hold up to fire.
1,200+
Bottles Cellared
40
By-the-Glass Pours
10 Yrs
Building the List
Twenty-eight seats a night. Book two weeks out for weekends, less for weeknights. Private dining room available for parties of eight to fourteen.
